Mongolian Buuz
Traditional Mongolian steamed dumplings filled with savory minced meat and aromatic spices.
40 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1/2 lb ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tbsp vegetable oil
- 1/4 cup green onions, chopped
Nutrition Facts
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Instructions
Prepare the dough: In a large bowl, mix flour and water until a smooth dough forms. Knead for 5 minutes, cover, and let rest for 30 minutes.
Make the filling: In another bowl, combine ground meat, chopped onion, garlic, salt, black pepper, cumin, and vegetable oil. Mix well until evenly combined.
Divide the dough: Roll the dough into a long log and cut into small equal pieces (about 20). Roll each piece into a small circle (3-inch diameter).
Fill the dumplings: Place a spoonful of filling in the center of each dough circle. Fold the edges up and pinch to seal, leaving a small opening at the top.
Steam the buuz: Arrange the dumplings in a steamer lined with parchment paper. Steam over boiling water for 15-20 minutes until fully cooked.
Serve: Garnish with chopped green onions and serve hot with soy sauce or chili oil for dipping.
Chef's Tips
- Dough Consistency: Ensure the dough is not too sticky or too dry. Adjust with small amounts of flour or water as needed.
- Filling Variations: You can use a mix of beef and pork for a richer flavor.
- Steaming Tip: Make sure the water is boiling before placing the buuz in the steamer to ensure even cooking.
- Freezing: Uncooked buuz can be frozen for later use. Steam directly from frozen, adding a few extra minutes to the cooking time.
- Serving Suggestion: Pair with a simple cucumber salad or pickled vegetables for a complete meal.
